Eating Pig Lungs This Way Is Really Delicious! Make a Large Pot at Once, Nutritious, Delicious, and Satisfying, with Absolutely No Fishy Smell
Hello everyone, this is Liu Yi Food , follow Old Liu, and we share a delicious and practical home-cooked dish every day
1Duck gizzard soup is a traditional famous dish with color, aroma, and taste.
2 Today, Old Liu is going to share the recipe for 'Duck gizzard soup'. If you like it, you can save it first and try it yourself when you have time.
3Let's start with the ingredients needed:
Pig stomach, pig lungs, fragrant ginger, flour, white vinegar, scallion knots, white pepper, cooking wine
4First, rinse the pig lungs under a running tap to remove the blood, press them, and squeeze out the blood inside. Repeat this several times to clean the pig lungs, then put the cleaned pig lungs into a pot and blanch them with fragrant ginger and cooking wine to remove the fishy smell. Scrape off the yellow dirt on the pig stomach and turn it over to cut off the excess oil
5Then add flour and white vinegar, rub and knead both inside and outside. Turn it over and rub it down. Rinse with water both inside and outside. After the water boils, remove the foam, cover the pot and cook for half an hour to cook the pig lungs. When the time is up, take out the pig lungs, blanch them and wash them clean before slicing
6After the pot is dried, pour in vegetable oil and add pounded fragrant ginger and scallion knots to sauté. Add the pounded pig lungs to sauté out the moisture, then turn off the fire and set aside. Stuff the sautéed pig lungs into the pig stomach, use bamboo skewers to seal the mouth of the pig stomach tightly, and then put the pig stomach filled with pig lungs into a hot water bath to remove the surface sticky layer. Add fragrant ginger and cooking wine to remove the fishy smell, and then take it out and wash it clean
7Put the pig stomach into a clean enamel pot, add the sautéed pig lungs, add water to cover the ingredients, add pounded fragrant ginger and cooking wine, cover the pot with a lid and boil over high heat, then reduce the heat and simmer for 40 minutes. When the time is up, take out the pig stomach, remove the bamboo skewers, cut the pig stomach open with scissors
8Slice the pig stomach, put the pig stomach and pig lungs back into the enamel pot, add salt, sprinkle with white pepper, cover the pot and simmer for two minutes before serving
9Pig lungs contain a large number of nutrients needed by the human body, including protein, fat, calcium, phosphorus, iron, niacin and vitamins B1, B2, etc.
I'm Old Liu, thank you for supporting Liu Yi Food. We have several home-cooked dishes every day for your reference. If you like cooking, don't forget to follow us. Thank you for watching Old Liu
